Glazed pork loin roast with orange slices

Ingredients for 4 servings:

• 800 g roast pork (loin)
• 2 orange(s), untreated
• 4 tbsp honey
• 3 tbsp port wine
• ½ tsp ginger root, grated
• 1 pinch(s) cardamom, ground
• 1 pinch of clove powder
• ½ tsp cinnamon
• 2 tbsp clarified butter
• 1 tbsp flour
• Cayenne pepper
• Salt
• 2 tbsp brown sugar
• 1 tbsp butter

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

festive roast

Preheat the oven to 180ºC. Wash an orange, peel it thinly, and cut the zest into thin strips. Halve the orange and squeeze out the juice. Mix the orange juice, honey, port wine, ginger, and spices well and brush the pork loin with it. Melt the clarified butter in a roasting pan and sear the meat well on all sides. Place in the oven and cook for 1 hour, brushing frequently with the marinade. Halfway through cooking, reduce the heat to 150ºC. Cut the second orange into thin slices and halve them. Caramelize the butter and sugar in a pan and toss the orange slices in the slices. Remove the pork loin from the oven and wrap it in foil; let it rest for about 10 minutes. Thicken the meat juices with the flour. Pour in 1/4 l water and simmer the sauce over low heat for 10 minutes. Make cuts in the roast a few centimeters apart and insert the orange slices into these cuts. Garnish with orange zest.